Dear Anita, You have no idea how your little provocationhas unsettled my taste buds for the past week. I have been craving each day for those hot, oily floating balloons from the day you posted themat the Mad Tea party! Clicking on any random blog on the Food Blog Desam made matters worse. I found myself drooling and ogling at all those sinful puris. I decided to end my suffering, got up early (inspite of this being a weekend). I did not want anything to come between me and my puris (read my little one). I got up with this…
Veggies
Spinach-Carrot soup and Stuffed Dinner Rolls
I love having different types of soups for dinner. Many times we have some soup teamed up with sandwiches or a pizza or a burger for dinner- a welcome change from our regular Daal-Chawal . I am tempted to buy Fresh green spinach leaves (Palak) and fresh orange-red carrots every time I visit the market. This time I cooked the two together to make this scrumptious Spinach- Carrot soup- a treat for all the Popeye’s in the world We also had some very soft and fresh dinner rolls from our local bakery. I stuffed them with some potato-beetroot-mushroom filling (usually…
Sai Bhaji
Sai Bhaji- This is a very popular Sindhi signature dish. It is also known as ‘Sindhi Palak’ since Palak is used in generous proportions for this recipe. I recently learnt this recipe from my Sindhi colleague and it was an instant hit in our home.Hey Nupur this time it’s the traditional SSSSSS….Sindhi , SSSSSS……Sai Bhaji for A-Z of Indian vegetables. _________________________________________________________Sai Bhaji recipe Servings :5-6 _____________________________________________________
All things Beet
Previously I would buy only the Beet-root without the greens. After seeing Asha’s Dal saag recipe, I was inspired to buy Beet greens along with the Beetroot. Thanks Asha for the inspiration. I have made my own version of the dal.I have used the Beet greens along with three types of dals; Chana Dal, Mung Dal and Toovar dal to make this very healthy and delicious Beet greens dal. I used some of the leaves to make parathafor my little one J The pink-red stems of the Beet greens were looking so fresh and lovely that I didn’t have a…
Ambadichi Bhaji (Sour greens curry)
Ambadi greens (Gongura/Sour greens) are widely used in various preparations in many parts of India. What makes this quintessential Maharashtrian recipe so unique, is the use of Jowar ‘Kani’( broken Jowar grains or use Jowar Dalia).The tart leaves are cooked together with the broken Jowar, some Toovar/Arhar Dal, peanuts and then tempered with lots of garlic, to make this comforting Ambadichi bhaji. This bhaji can be served as a light meal on its own or you can serve this with Bhakri or Roti.